These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious blend of sweet, savory, and fresh flavors all baked into a tender bell pepper. I love how the juicy chicken, sweet pineapple, and perfectly cooked rice come together with teriyaki sauce to make a balanced and satisfying dish. It’s great for weeknight dinners or when I want something that feels a little special without being complicated. Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Why You’ll Love This Recipe

I like this recipe for so many reasons—it’s easy, flavorful, and adaptable.

It brings together sweet and savory flavors with a tropical twist.
It uses simple ingredients I usually already have at home.
It's great for meal prep and stores well.
I can easily change up the filling based on what I have on hand.
It’s colorful, healthy, and makes a complete meal in one dish.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large bell peppers (any color), halved and deseeded
1 lb boneless, skinless chicken breasts, diced
1 cup cooked rice (white, brown, or jasmine)
1 cup pineapple chunks (fresh or canned)
½ cup teriyaki sauce
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
½ cup shredded carrots
¼ cup chopped green onions
1 tablespoon sesame seeds

Directions

Preheat the oven to 375°F (190°C).
Cut the bell peppers in half lengthwise and remove the seeds. Place them cut-side up in a baking dish.
In a skillet, heat olive oil over medium heat and cook the diced chicken until golden and cooked through. Remove from skillet and set aside.
In the same skillet, sauté onion, garlic, and ginger until fragrant. Add shredded carrots and cook for 1-2 minutes.
Add the cooked chicken back into the pan along with rice, pineapple chunks, and teriyaki sauce. Stir until everything is heated through and well mixed.
Spoon the filling into the halved peppers, pressing gently to pack it in.
Cover the baking dish with foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes until the peppers are tender.
Garnish with green onions and sesame seeds before serving.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Swap the chicken for ground turkey, tofu, or shredded rotisserie chicken.
Use quinoa or cauliflower rice instead of regular rice for a lighter option.
Add some heat with red pepper flakes or a drizzle of sriracha.
Sprinkle some cheese over the top before baking for a melty finish.
Mix in extra vegetables like corn, peas, or zucchini for added texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I cover the peppers with foil and warm them in a 350°F oven for about 15 minutes, or microwave for 2-3 minutes.
I also freeze individual stuffed peppers by wrapping them in foil and storing them in a freezer bag. They reheat well after thawing.

FAQs

Can I prepare the peppers in advance?

Yes, I like to prep the peppers and filling ahead of time, then assemble and bake when ready.

What if I don’t have fresh pineapple?

Canned pineapple works great—just make sure to drain it well to avoid extra liquid.

Is this dish gluten-free?

As long as I use a gluten-free teriyaki sauce, the whole recipe is gluten-free.

Can I use leftover rice?

Absolutely. I often use leftover rice from a previous meal—it saves time and works perfectly.

Do I need to pre-cook the peppers?

No, baking them filled softens the peppers nicely without needing to pre-cook.

Conclusion

I love how this Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe brings bold flavor and vibrant color to my dinner table with very little effort. It’s one of those dishes that makes weeknight cooking exciting again, and it’s always a hit with friends and family. Whether I stick to the original or play with the variations, I know I’m serving something both wholesome and delicious.